Stir-Fried Rice Noodles with Shrimp and Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Asian-inspired dish combining chewy rice noodles, succulent shrimp, and crisp bok choy in a savory soy-ginger sauce. This asian-inspired pasta (gluten-free) ready in about 30 minutes pairs rice noodles, shrimp, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (12 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, bring 4 quarts water to a boil. Add 8 oz rice noodles and cook for 6-8 minutes until al dente. Drain and rinse under cold water, then set aside.
  2. Step 2: In a wok or large skillet, heat 2 tbsp vegetable oil over high heat. Add 1 lb shrimp, 1 cup julienned carrots, and 2 cups sliced bok choy. Stir-fry for 3-4 minutes until shrimp turns pink and vegetables are tender-crisp.
  3. Step 3: Add 3 tbsp soy sauce, 2 tbsp grated ginger, and 3 minced garlic cloves. Cook for 2 minutes until the sauce thickens slightly. Fold in cooked rice noodles and 2 sliced green onions.
  4. Step 4: Remove from heat and garnish with 1 tbsp sesame seeds. Serve immediately while hot.

Frequently asked questions

How long does Stir-Fried Rice Noodles with Shrimp and Bok Choy take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Rice Noodles with Shrimp and Bok Choy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Stir-Fried Rice Noodles with Shrimp and Bok Choy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Rice Noodles with Shrimp and Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Rice Noodles with Shrimp and Bok Choy gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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